Dharma Blue Show 2 - Brian Culleton and Darryl Hobbs

SAUTEED SHRIMP AND CHORIZO IN ADOBO

Lightly coat shrimp with cornstarch. Heat oil in a sauté pan. Add chorizo and onion. Add shrimp and toss. When shrimp begin to change color and firm up, add adobo and heat until shrimp are cooked. Remove from heat and toss in a few sprigs of fresh cilantro and the tomato. Serve with rice or crusty bread.

Back to Recipes

SAUTEED SHRIMP AND CHORIZO IN ADOBO

6 Tbsp. soy sauce
1 cup white vinegar
2 cloves garlic, minced
1 tsp. black pepper
1 tsp. chili pepper
2 Tbsp. orange juice
4 Tbsp. lime juice
4 Tbsp. sugar
Combine all ingredients in a bowl.

½ lb. shrimp (10-15 ct.)
4 oz. Spanish chorizo, cut into ½” pieces
2-4 Tbsp. vegetable oil
6 Tbsp. cornstarch
2 Tbsp. yellow onion, small diced
Fresh cilantro
1 Roma tomato, sliced

Print Recipe & Shopping List